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    Apricot Pecan Coffee Cake

    Source of Recipe


    Recipe Introduction

    List of Ingredients

    Apricot Pecan Coffee Cake

    1 cup chopped dried apricots
    hot water
    4 cups all-purpose flour (sifted)
    2 cups brown sugar
    3/4 cup canola oil
    1 tsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1-1/4 strong brewed coffee (I use espresso)
    1 cup pecan


    Preheat oven to 350. Butter bundt pan.

    Cover chopped apricots with hot water and soak for 15 minutes.

    In large bowl mix together flour, sugar, oil, baking powder, baking soda, salt and coffee. Drain apricots well and stir into batter with pecans.

    Pour batter into pan. Bake for one hour.

    Cool in pan for 10 minutes




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